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Cream Tomato Salad Dressing
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
844Calories
6 gProtein
18 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein6 g
Carbohydrates18 g
Fiber1.5 g
Sugars4.3 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium2735 mg
Potassium569 mg
Calcium162 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 45. The excerpt below is the record exactly as published.
CREAM TOMATO SALAD DRESSING ' ' Cream, 1 cup. Tomatoes, strained, 1-3 cup. Lemon juice, 14 cup. Salt.
Cook this with the app: pantry check, scaling, and the assistant.